The fat should cover the pieces. Let the fat solidify and then pour over all 2 c of meltedlard. When this is set, cover crock with a piece of butcher paper and tie it down or else put the lid of the crock on.

6

This will keep a long time - it's best after at least a week. If you refrigerate it, or if you're using it within a day or two, you don't have to go through the meltedlard and butcher paper routine. BTW, the lard is discarded, but the goose fat is kept for sauteing and other uses.